GUINNESS BEEF STEW RECIPE + WonkyWonderful (2024)

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This GUINNESS BEEF STEW RECIPE is absolutely what you would want when walking into an Irish pub. This stew is rich and hearty, the beer gives that perfect bittersweet flavor.

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GUINNESS BEEF STEW

This Guinness Beef Stew Recipe has so much flavor! The mushrooms add extra umami, the onions and carrots bring a little sweetness along with the brown sugar. The stew is not sweet by any means but has enough sweetness to balance the bitterness of the beer, letting you just enjoy the comforting and complex flavors of Guinness! The fresh herbs give that little floral note that just makes it feel special.

Instead of cooking chunks of potatoes in the stew, we are serving fluffy mashed potatoes alongside or on top. Use this CREAMY MASHED POTATOES recipe.

GUINNESS BEEF STEW RECIPE + WonkyWonderful (2)

INGREDIENT OPTIONS:

You can make this as a traditional stew and instead of serving over mashed potatoes, you can add cubed potatoes into the stew about 30-45 minutes before serving.

Extra Stout Guinness can be used. Add an extra teaspoon of brown sugar to counter the bitterness of the extra stout. You can absolutely add as much or little brown sugar as you would like!

I used ¼ cup of flour which made a nice soup-stew thickness… if you prefer more of a gravy-stew thickness add more flour, try ⅓ cup.

You can sub dried herbs for the fresh if you wish, I would recommend starting with 1 teaspoon of each.

CAN THIS STEW BE MADE IN THE SLOW COOKER?

Yes!After step 8 just add everything to your slow cooker and cook on low for 6-8 hours.

WHAT TO SERVE WITH STEW:

HOMEMADE OAT ROLLSCOLCANNON POTATOES

GUINNESS BEEF STEW RECIPE + WonkyWonderful (5)

GUINNESS BEEF STEW RECIPE

Yield: 6

Prep Time: 15 minutes

Cook Time: 2 hours

This GUINNESS BEEF STEW RECIPE is absolutely what you would want when walking into an Irish pub. This stew is rich and hearty, the beer gives that perfect bittersweet flavor.

Ingredients

  • 2 lbs beef stew meat or cubed beef chuck roast
  • 1 large red onion, chopped
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 pint sliced baby bella mushrooms
  • ¼ cup flour
  • 2 tablespoons butter
  • 16oz Guinness beer
  • 1 large sprig rosemary
  • 1 large sprig thyme
  • 2-3 bay leaves
  • 2 tablespoons tomato paste
  • 1 chicken bouillon cube
  • 1 teaspoon garlic powder
  • 2-3 teaspoons brown sugar
  • 1 teaspoon black pepper
  • ¼ teaspoon salt
  • 4 cups low sodium beef broth
  • 1 cup water
  • 4 Tablespoons Olive oil (divided)
  • Salt/Pepper - to taste

Instructions

    1. Pat the pieces of beef dry with a paper towel. Season with salt and pepper, set aside.
    2. Add the carrots, onion, celery, and mushrooms to a dutch oven or heavy bottomed soup pot with 2 tablespoons of olive oil. Saute over medium high heat until softened and just beginning to brown. Remove the vegetables from the pot and set aside.
    3. Add 2 tablespoons olive oil to the pot, sear the pieces of beef in the pot in batches until all of the beef has been seared. Place all of the beef back into the pot.
    4. Add 2 Tablespoons of butter and ¼ cup of flour to the beef, stir to coat the beef. Let cook for 2-3 minutes, stirring frequently to prevent burning.
    5. Deglaze the pot with 16 oz of Guinness beer, scraping up any bits off the bottom of the pot.
    6. Add the fresh rosemary, fresh thyme, bay leaves, tomato paste, chicken bouillon, garlic powder, 2 teaspoons brown sugar, 1 teaspoon black pepper, and ¼ teaspoon of salt.
    7. Add the beef broth and water and mix to combine.
    8. Add the cooked vegetables.
    9. Bring to a boil then reduce heat to a simmer, cover with lid and let simmer for at least 2 hours, stirring occasionally.
    10. About halfway through, give the stew a taste, add any additional salt, pepper or brown sugar as needed.
    11. Once the beef is tender you can serve the stew at any time. Serve over a large scoop of mashed potatoes.

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Nutrition Information

Yield 6Serving Size 1
Amount Per ServingCalories 561Total Fat 26gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 16gCholesterol 172mgSodium 800mgCarbohydrates 21gFiber 4gSugar 7gProtein 58g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

GUINNESS BEEF STEW RECIPE + WonkyWonderful (9)24

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GUINNESS BEEF STEW RECIPE + WonkyWonderful (2024)

FAQs

How to make beef and Guinness stew less bitter? ›

Naturally sweet ingredients, like onions, carrots, and tomato paste work to balance some of the bitterness.

What is the secret to tender beef stew? ›

If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours. Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender.

How do I thicken my Guinness stew? ›

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

How to make the perfect beef stew and the common mistakes to avoid? ›

The Five Most Common Beef Stew Mistakes
  1. Choosing a meat that's too lean. Stew is not meant for all cuts of meat. ...
  2. Putting too much flour on the stew meat before sautéeing them. ...
  3. Not using wine. ...
  4. Putting the meat and vegetables together in one pan. ...
  5. Not cooking it enough.
Jun 28, 2020

How to take the bitterness out of beef stew? ›

Add sugar and/or ketchup to the stew to reduce the bitterness. Butter and salt also help to reduce the bitter taste. Perhaps the beef fat has been cooked too hot and too long. All animal fats, when cooked very hot and very long, start to taste non optimal.

What can I add to Guinness to make it taste better? ›

Add some bubbles

And if you haven't got a house to remortgage to get some champagne, give the Poor Man's Black Velvet a try, and throw in some cider instead of champagne. You'll get a similar effect from the bubbles and no one will know otherwise.

How to deepen the flavor of stew? ›

Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.

What is the difference between beef stew and Irish stew? ›

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

When should I add potatoes to stew? ›

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

What not to put in beef stew? ›

It's not a gravy—you shouldn't be adding a roux or flour or cornstarch. If you do prefer your stew on the thicker side, though, you can toss your beef in flour or cornstarch before you sear it—the bits left behind will thicken your stew and add deeper flavor.

Why put tomato paste in beef stew? ›

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

What is the secret to good stew? ›

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Why does my Guinness taste bitter? ›

Isohumulones are the primary source of bitterness in Guinness and, generally speaking, in beers. The more humulone available during boiling, the more likely it is to isomerise and thus produce isohumulones.

How to get rid of gamey taste in beef stew? ›

Caramelization is a great way of turning gamey into delicious. If that doesn't do it for you then turn up the seasonings. Even just more black pepper can do wonders.

How to fix bitter beef bourguignon? ›

The addition of a roux or thickener may blunt some of the bitterness. +1 typically bitterness is best cut with sweetness. A bit more salt helps too.

How to fix flavor in beef stew? ›

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

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